Crockpot Meatballs in Gravy (Printable Version)

Slow-cooked beef meatballs in a creamy brown gravy, perfect over mashed potatoes, noodles, or rice for cozy dinners.

# What You Need:

→ Meatballs

01 - 1½ lbs ground beef
02 - ½ cup breadcrumbs
03 - ¼ cup whole milk
04 - 1 large egg
05 - ½ small onion, finely chopped
06 - 2 cloves garlic, minced
07 - ¼ cup grated Parmesan cheese
08 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
09 - 1 tsp kosher salt
10 - ½ tsp black pepper

→ Brown Gravy

11 - 2 cups beef broth
12 - 1 can (10.5 oz) condensed cream of mushroom soup
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp soy sauce
15 - 1 tsp dried thyme
16 - ½ tsp onion powder
17 - ½ tsp garlic powder
18 - ¼ cup heavy cream
19 - 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry, as needed)

# How To Make It:

01 - In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Parmesan cheese, parsley, salt, and pepper. Gently fold until just incorporated, being careful not to overwork the meat.
02 - Roll the mixture into 1½-inch meatballs, yielding approximately 20 to 24 uniform pieces.
03 - For enhanced depth of flavor and texture, sear the meatballs in batches in a lightly oiled skillet over medium-high heat, turning every 2 to 3 minutes until golden on all sides.
04 - Arrange the meatballs in an even layer at the bottom of the crockpot.
05 - In a separate bowl, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, soy sauce, dried thyme, onion powder, and garlic powder until smooth. Pour the gravy mixture evenly over the meatballs.
06 - Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the meatballs are cooked through and tender.
07 - Stir in the heavy cream. If the gravy is too thin, add the cornstarch slurry gradually while stirring, then cook on HIGH for an additional 10 to 15 minutes until thickened to your preference.
08 - Taste and adjust seasoning as needed. Serve hot over mashed potatoes, egg noodles, or steamed rice.

# Helpful Hints:

01 -
  • The gravy develops this incredible depth while everything simmers together, way better than any stovetop version
  • Set it and forget it freedom means you can actually enjoy your own party
  • These reheat beautifully for next-day lunches that taste even better
02 -
  • The gravy will look thin when you first pour it in but trust the process, it reduces and concentrates beautifully
  • Dont crowd the pan when browning meatballs or theyll steam instead of sear
  • If making ahead, these actually taste better after sitting in the fridge overnight, the flavors really meld
03 -
  • Mix the cornstarch with cold liquid before adding to prevent those annoying lumps
  • Let meatballs rest at room temperature for 20 minutes before cooking for even heating

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